Chickpea and Pepper Sandwich Spread
Elevate your sandwich game with this vibrant and flavorful Chickpea and Pepper Sandwich Spread. Packed with plant-based goodness, this spread combines creamy chickpeas, smoky roasted red peppers, and a hint of zingy lemon juice for the ultimate vegetarian delight. Infused with aromatic cumin, paprika, and a touch of garlic, it delivers bold Mediterranean-inspired flavors in every bite. The optional addition of tahini adds a creamy, nutty depth, making it a versatile companion not just for sandwiches but also for wraps, dips, or even as a topping for grain bowls. Ready in just 10 minutes with no cooking required, this easy, healthy spread is the perfect solution for meal prep or quick lunches. Garnish with fresh parsley for an extra pop of color and freshness, and enjoy a guilt-free treat that’s as nutritious as it is delicious.
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Recipe Information
Ingredients
- 1 can (15 oz) canned chickpeas (garbanzo beans), drained and rinsed
- 1 cup roasted red peppers, drained
- 1 clove garlic clove, minced
- 2 tablespoons lemon juice, fresh
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon tahini (optional)
- 1 teaspoon ground cumin
- 0.5 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Place the drained and rinsed chickpeas in a food processor or blender.
Add the roasted red peppers, minced garlic, lemon juice, and extra-virgin olive oil to the food processor.
If using tahini, add it to the mixture for creaminess and a nutty flavor.
Season with ground cumin, paprika, salt, and black pepper.
Blend the mixture until it reaches a smooth and spreadable consistency. Scrape down the sides of the processor as needed for even blending.
Taste the spread and adjust seasonings if necessary. Add a splash of water if the mixture is too thick.
Transfer the spread to a serving dish or storage container.
Optional: Garnish with freshly chopped parsley for added color and freshness.
Serve immediately on sandwiches, in wraps, or as a dip with vegetables and crackers. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Facts
Calories |
1116 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.3 g | 61% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2558 mg | 111% | |
| Total Carbohydrate | 140.4 g | 51% | |
| Dietary Fiber | 40.1 g | 143% | |
| Total Sugars | 31.9 g | ||
| Protein | 45.2 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 348 mg | 27% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 1985 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
